Southwestern Lamb Kebab
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1/4 cup olive oil
2 cloves garlic, minced
1/4 cup lime juice
1/4 cup apple juice
1 teaspoon jalapeno peppers, seeded, deveined and minced
1 teaspoon honey
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon red pepper sauce
1 1/2 lb lean leg of lamb, well trimmed and cut into 2-inch cubes
1 yellow bell pepper, seeded
1 red bell pepper, seeded
3 yellow squash
24 wooden skewers (10 inch size)

For marinade, combine the first 10 ingredients in a medium bowl and
mix well. Place the lamb cubes in a pan just large enough to hold
them and the marinade. Pour the marinade over and mix until meat is
well coated. Cover and refrigerate 8 hours or overnight, mixing
several times.

The next day, soak the wooden skewers in warm water. Cut the yellow
and red peppers into about 48 cubes each. Cut the squash into 24
cubes. On 24 skewers, alternate 3 cubes of lamb, 2 cubes of red and
yellow peppers and 1 cube of squash. Baste with remaining marinade.

Prepare a medium-hot barbecue fire and broil 4 inches from heat,
4 minutes per side, turning often. Serve with herbed rice.